Mexican Street Corn Bowl with Grilled Chicken
Charred corn esquites, cotija, grilled chicken and rice.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
The corn HAS to char hard - don't stir for the first 3-4 minutes or you'll boil it instead. Black spots = flavor, not failure.
Ingredients
Everything below makes 4 servings.
- 1½ lbboneless skinless chicken thighs
- 4 cupscorn kernels (fresh or frozen)thawed if frozen, patted dry
- 1 cupwhite rice (uncooked)
- ½ cupcotija cheesecrumbled
- ¼ cupmayonnaise
- 3lime2 juiced, 1 for wedges
- 2garlic clovesminced
- 1 tspchili powder
- 1 tspsmoked paprika
- 1 tspground cumin
- 1jalapeñofinely diced
- ½ cupfresh cilantrochopped
- 3 tbspolive oil
- 1½ tspkosher salt
- 1¾ cupswater
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 720calories
- 42gprotein
- 68gcarbs
- 31gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Pat corn dry (especially if frozen-thawed).
- Mince 2 garlic cloves. Finely dice the jalapeño. Chop cilantro.
- Juice 2 lime; cut the rest into wedges.
Rice
Combine rice with water and salt in saucepan. Boil, cover, reduce to low, simmer 18 min. Off heat, rest 5 min.
23 min · hands offSeason chicken
Toss chicken with olive oil, cumin, smoked paprika, chili powder, salt.
Grill chicken
Heat grill pan over medium-high. Grill chicken 5-6 min per side until charred and 165°F internal. Rest 5 min, then slice.
11 min · hands onChar corn
Heat skillet over high. Add olive oil, then corn in a single layer. Don't stir for 3-4 min - let it blister. Stir once, char 2-3 min more. Off heat, stir in garlic and jalapeño.
8 min · hands onEsquites
Transfer corn to mixing bowl. Stir in mayonnaise, juice of 2 limes, 1/2 tsp chili powder, 1/2 tsp salt, half the cotija, and half the cilantro. Taste - add salt or lime.
1 min · hands onPlate
Build bowls: rice base, sliced chicken on one side, esquites on the other. Top with remaining cotija and cilantro and a lime wedge.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Grill breast 4 min per side; pull at 160°F internal. Saves about 3 minutes.
Press tofu, cube, sear 3 min per side in olive oil.
Sauté cauliflower rice 4 min during corn char. Saves about 15 minutes.
Start brown rice 20 min before chicken. Adds about 20 minutes.
What keeps
Chicken and rice keep 4 days. Char the corn day-of - it loses its crunch and the cotija weeps on reheat.
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